All the food that's fit to cook. In a Muffin Pan.
I’ve been working at a gourmet deli for the past year, and in the last few months the job has become an awesome outlet for me to experiment with new Supper Muffins. My most recent success is the Chicken Cordon Bleu Muffin. A masterpiece of Chicken, Ham, and Swiss Cheese.
This Muffin is impressively uncomplicated and is guaranteed to delite your guests. The Chicken stays tender, the Cheese melts, and the outsides get a great crisp. The secret to this Muffin’s crunchy texture is the Cornflake topping. Best of all, this Dinner Muffin can be ready to eat within the hour.
3 lbs Ground Chicken
½ lbs, Chunk of Swiss Cheese, cubed
¼ lbs sliced Ham
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon S/P
2 Cups Corn Flakes shredded in a food processor or finely crushed (you wont need it all)
Preheat the oven to 350º. In a bowl mix the Chicken, Paprika, Garlic Powder, ½ cup of Corn Flakes, Salt and Pepper. Take a cube of Swiss cheese and wrap it within a slice of Ham. Then take a portion of the Chicken mix and form a ball around the Ham and Swiss, add enough Chicken to surround the Ham and Swiss on all sides. Place the ball into the Muffin pan. Once you’ve formed all the Muffin’s grate the remaining Swiss and mix it with the Cornflakes. Use this mix to top each Muffin, this will give the tops a great crispy and crunchy top. Bake the Muffins for roughly 30 minutes or until they reach an internal temp of 160º